Chef Jemil Aziz Johnson of Jemil’s Big Easy

About Chef Jemil

Born and raised in New Orleans, Chef Jemil Aziz Johnson is proud of his Cajun and Creole heritage. Jemil has more than 20 years of experience in the culinary arts–cooking in New Orleans, Seattle, Dallas and throughout Europe. He has won several awards, including best entree and dessert at the Bite of Seattle, and Seattle’s Best Appetizer of the Year for his Crawfish Beignets. Jemil attended the Culinary Institute of America in Hyde Park, NY, and has been a member of the Executive Chefs of America since 1991. He has owned and operated several restaurants in Seattle, including La Louisiana.

Ingredients

  • 1lb crawfish tails 
  • 2 cloves of garlic
  • 2 tbsp Blackening seasoning 
  • 1/2 cup of heavy whipping cream
  • 1/2 cup of half and half 
  • 2 cups of fresh spinach 
  • 1 cup of sliced mushrooms
  • 2 tbsp of butter
  • 1lb of penne pasta or fusilli pasta
  • Fresh basil 
  • Cherry tomatoes 

Instructions

  1. Sautee mushrooms for 3 minutes add fresh garlic cook for 3 minutes.
  2. Add Blackening seasoning cook for one minute
  3. Add half and half cook for 3 minutes
  4. Add heavy whipping cream reduce for 4 minutes
  5. Add your cooked pasta and fold around cream
  6. Add your fresh basil then the spinach 
  7. Finally add your crawfish tails cook another 3 minutes.
  8. Top with cherry tomatoes 
  9. Bon appetit!

Visit the Jemil’s Big Easy website